Cranberry-Orange Scones

I love when I discover new foods. It isn’t that I don’t know about cranberries because I love dried cranberries, but I must confess that I had never bought fresh cranberries before. I am not sure what took me so long, though, because they are delicious. They are a bit tart but cut the sweetness in whatever dish you are making. This is the first recipe with fresh cranberries that I will share. It is a nice, light scone recipe with orange and fresh cranberries. I liked how it used buttermilk instead of cream. It was adapted from Bon Appétit (November 1998) based on the comments from epicurious. My only further tinkering would be to chop the fresh cranberries in bigger chunks to get big bursts of tartness. Scones are best straight from the oven, but these were still good as leftovers, if they manage to last that long.

I LOVE these scones, and so do all my friends! I made the recipe vegan by using Earth Balance instead of butter, and cultured coconut milk instead of buttermilk. This is a great way to use up the bounty of my orange tree, and the big bites of fresh cranberry are amazing! The scones are nice and moist and fluffy… I’ve made at least 6 batches already this winter and am starting on another one :-) For a little fun I roll the dough out and make shapes with cookie cutters.